摘要
肉的保水性是一项重要的肉质指标,保水性的高低与肉品质量和商品价值密切相关。主要分析了遗传、饲养、管理、运输应激、屠宰、宰后等方面因素,分别阐述了冷却肉在流通过程中汁液流失的影响,对研究提高肌肉保水性和降低滴水损失的技术具有极其重要的意义。
Water holding capacity of meat is an important meat quality indicator, the level of WHC with the meat quality and commercial value are closely related. In this paper, genetic factors, feeding, management, transport stress, slaughter, post -mortem factors were mainly analyzed, and the effects of chilled meat juice loss in the circulation were expounded respectively. It was extremely important to improve water holding capacity and reduce water drip loss.
出处
《肉类工业》
2010年第1期28-32,共5页
Meat Industry
关键词
冷却肉
保水性
滴水损失
影响因素
chilled meat
water holding capacity
drip loss
effect factors
